Cook jumbo shells according to package directions. Drain and rinse under cold water to cool.

Combine marinara sauce with chipotle in adobo and spread on the bottom of a large broiler-proof baking dish.

Heat olive oil in a large skillet over medium heat. Sauté onion until very tender, 10 to 12 minutes. Stir in garlic and cook for 1 minute. Increase the heat to medium-high, add lean ground beef and cook, breaking it up with a spoon, until browned, 3 to 4 minutes. Stir in petite diced tomatoes with green chiles, ground cumin, and ground cinnamon and cook for 3 minutes. Remove from heat and fold in fresh cilantro and grated sharp Cheddar.

Spoon the mixture into the shells (about 1/4 cup each) and place on top of the sauce. Sprinkle with grated sharp Cheddar. Cover with foil and bake until the shells are heated through, 12 to 15 minutes.

Heat broiler. Uncover, and broil until the cheese begins to brown, 2 to 3 minutes. Squeeze fresh lime juice over the shells; serve with chopped cilantro and lime wedges, if desired.

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